Cake:
Position rack in center of oven;
preheat to 350°F. Combine first 6 ingredients
in processor. Blend until nuts are finely
ground. Using electric mixer, beat sugar
and butter in large bowl until butter is pale
in color, about 4 minutes. Whisk eggs and
vanilla in small bowl until well blended. Add
egg mixture to butter mixture, 1 tablespoon
at a time, beating until well blended after
each addition. Add flour mixture in 3
additions alternately with milk in 2 additions,
beating just until blended after each addition.
Drop batter by large spoonfuls atop pecans
and peaches in pan; spread evenly and
gently with offset spatula or rubber spatula.

Bake cake until golden brown and
tester inserted into center comes out clean,
about 55 minutes. Transfer cake to rack;
cool in pan 25 to 30 minutes (do not cool
longer or peach layer may stick to pan). Run
small knife around sides of cake to loosen.
Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter
together and invert cake onto platter. Let
cake rest 1 minute, then very slowly lift
off pan. If necessary, rearrange any peach
wedges or pecans that may have become
dislodged. Let cool to room temperature.

Recent Review

I made this wonderful cake this morning. I brought a piece to work and everybody thought it was wonderful! I edited the recipe by only using 1/4 cup of whole milk and added 1/4 peach diced up in the cake mix. I also did this in a large cupcake pan. YUMMM